Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a great and delicious recipe for the family. Yum!

Recipe Summary test

prep:
10 mins
cook:
12 hrs
additional:
2 hrs 45 mins
total:
14 hrs 55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Brine:
Spray:

Directions

Instructions Checklist
  • Combine water, 2 cups maple syrup, and salt in a large pot; stir until brine is evenly combined, about 2 minutes. Add pork butt to brine; refrigerate for 2 hours 45 minutes.

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  • Soak wood chips in a bowl of warm water while pork is brining.

  • Drain wood chips and place in the smoker. Place grill rack on top. Remove pork from brine and place on grill rack in smoker, discarding brine.

  • Turn smoker temperature to 280 degrees F (138 degrees C). Combine apple cider vinegar and 1/4 cup maple syrup in a clean spray bottle.

  • Cook pork in the smoker, spraying every 45 minutes with vinegar spray, until internal temperature of pork reaches 195 degrees F (90 degrees C) to 200 degrees F (93 degrees C), about 12 hours. Transfer pork to a cutting board and slice or shred.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients, contributing to the sodium. The actual amount of brine consumed will vary.

Nutrition Facts

254 calories; protein 10.8g; carbohydrates 39.8g; fat 5.8g; cholesterol 34.3mg; sodium 7629.1mg. Full Nutrition
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